Not All CHOCOLATE is Created Equal...

This morning I was reading an EXCITING article released a few days ago by the Chocolate Manufactures Association (CMA). I thought I’d share with you what I found to be the most interesting parts.

As we’re all aware chocolate, especially dark chocolate, is in the news almost every day discussing its associated health benefits. Many companies, although they haven’t changed their product, are now highlighting on their packaging “flavanol rich” or “% cacao” content. Well, the Chocolate Manufactures Association (CMA) is not particularly pleased with these companies, consequently it has released a guide in order to better educate chocolate consumers and to expose false packaging. What their guide outlines to help “demystify confused chocolate consumers” is PERFECT for our business.

I found the following points particularly interesting:

“While dark chocolate has been praised by health experts for its high content of flavanol antioxidants, consumers should be wary of automatically assuming that the higher the cacao percentage, the more flavanols the chocolate contains... Actual levels of flavanol content may fluctuate widely depending upon recipe, cocoa bean selection, subsequent processing practices and storage and handling conditions. Therefore, ‘% cacao' may not necessarily indicate the flavanol content of chocolates.”

As we have stated since the beginning “Not all Chocolate is Created Equal”! MXI Corp protects the flavanol antioxidants naturally found in cacao by delivering the consumer an unprocessed, cold-pressed, nonalkalized, nonlecithinized cacao and furthermore on each package we PROUDLY print our ORAC Value or Antioxidant Content. So, the next time you hear someone say “I am eating dark chocolate because of its health benefits”, take that opportunity to share with them the truly “Healthy Chocolate Xoçai™”.